Friday, January 22, 2010

Big batch of enchiladas...

On Wednesday, I was an Enchilada Factory. It was my husband’s birthday, and also my night to cook for the Wednesday Supper Swap. We’d already done the pseudo-birthday celebrating over the long weekend. So, I let him pick what I was going to cook on Wednesday. He chose (my amazing, if I might say so myself) Chicken Enchiladas. Every time I make them they’re a little bit different, depending upon what I have on hand (or remembered to buy). Here’s what was in this week’s batch. As you can see in the photo above, I made enough to feed a small army (or us + 3 other families in the Supper Swap, one friend on bedrest's family, and two smaller dishes for the freezer so my dad and husband don’t starve while my mom and I are at a spa in a couple weeks…). I will post a recipe here for 6 servings, but if you find yourself cooking for many, just double or triple it, as I did:

My Go-To Chicken Enchiladas
6-8 servings (you may double/triple it to make the amount pictured above!)

12 Corn tortillas
15 oz can Enchilada Sauce (my favorite is Hatch brand, which I find at Whole Foods, but any brand will work... note that their "mild" still has a kick)
1 cup shredded cheddar cheese
2 organic bell peppers
, chopped
2 onions, diced
2 cups organic spinach (I use frozen)
+ any other vegetables you would like to add, chopped (optional)
1 Bell and Evans rotisserie chicken, meat removed/shredded by hand
2 cups salsa
1 brick organic cream cheese
2 15 oz cans organic beans, rinsed and drained (black or pinto)

In a large pan, sauté the bell peppers, onion and spinach (and any other veggies you may be adding) in a bit of olive oil. Add the shredded chicken, salsa, and cream cheese and beans. Stir until blended, and cream cheese melts to create creamy sauce.

Preheat oven to 350.

To assemble the enchiladas, pour a little drizzle (about 1/4 cup) of enchilada sauce in the bottom of a 13x9 baking dish. Then simply scoop filling into corn tortillas and roll them, placing them seam side down in the baking dish. If they crack or unroll that is ok, since it’s all going to be smothered in sauce and cheese (mmmmm). Once baking dish is full of enchiladas, pour remaining enchilada sauce over the top, sprinkle with cheese and bake for 30 minutes, or until warmed though and cheese is golden.

Freezes beautifully, so make a big batch. If you made enough to freeze, you can freeze them cooked or uncooked. Either way, package them in an oven-proof dish so you can pop them straight in the oven from frozen. (It will take about 1 hour to cook the enchiladas if you froze them uncooked, and about 45 minutes to warm them up if you cooked them before freezing.)


  1. Sounds delish!!! I will bookmark it for later!

  2. StephanieJune 15, 2013

    Hi, these are cooking in the oven now! What temperature do you preheat the oven to when cooking the enchiladas from frozen? Thank you, can't wait to try them!

    1. Hope you love them as much as we do! From frozen, I put the frozen dish into the oven WHILE it's preheating to 350 to avoid shocking the pan, an I simply double the cook time, so for enchiladas it would be close to 1 hour.

  3. Any benefit to thawing in the fridge and then baking? Or would that not be good?

    1. Yes, if you have the time, then by all means thawing in the fridge will cut down on your reheating time. (Cooking from thawed would be about :20-:30 and from frozen, depending upon how big your pan is, it could take up to 1 hour at 350). Last night we got home late, and since my pans are microwavable as well, I put it in the microwave to thaw for 3 minutes, then it went into the oven for :25. Perfection on a busy night!


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